Grilled Swordfish Recipe Sicilian Style
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
6
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Calories
406 kcal
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Course
Main Course
Grilled Swordfish Recipe Sicilian Style
Description
This grilled swordfish features firm, dry-prepped swordfish fillets seared over a hot grill to develop a slight char while keeping the interior moist. The topping is a sautéed mixture of shallots, garlic, Castelvetrano olives, cherry tomatoes, capers, toasted pine nuts, and white wine, seasoned with salt, pepper, fresh oregano, and basil. This topping adds vibrant Mediterranean flavors and texture contrasts to the rich fish.
Serving the fish immediately after grilling with the aromatic tomato topping introduces a balance of smoky fish and savory-acidic accents from the topping. The fresh herbs and pine nuts enhance the dish’s complexity while the olives and capers contribute a tangy saltiness.
The recipe includes storage instructions: refrigerate the assembled components separately up to 3 days, or freeze topping and fish separately to extend shelf life. Thaw swordfish completely before cooking and pat dry prior to oiling for even grilling. Shallots can be substituted with onion if needed, and any olive type can work though Italian varieties are recommended.
Ingredients
For the Tomato Topping:
- 3 tablespoons olive oil
- ½ shallot peeled and thinly sliced
- 6-7 garlic thinly sliced, cloves
- 10-12 Castelvetrano olives pitted and sliced
- 2 cups cherry tomato sliced in half
- 1 ½ tablespoons capers
- 3 tablespoons pine nuts toasted
- 3 tablespoons white wine
- salt to taste
- black pepper to taste
- basil fresh leaves
- oregano fresh leaves
For the Swordfish:
- 3 tablespoons olive oil
- 2 pounds swordfish sliced into fillets and patted dry
- salt to taste
- black pepper to taste
Instructions
- Topping: Add the olive oil to a large frying pan over medium-high heat and sauté the shallots for 3-4 minutes or until browned.
- Next, add in the garlic and olives and sauté for 1 minute.
- Add in the tomatoes and capers and sauté for 1 minute further.
- Finish by adding in the pine nuts and wine and cook for 1 minute. Season with salt and pepper and set the pan aside.
- Fish: Preheat a grill to high heat, 450° to 550°.
- Coat the fish on both sides with olive oil and season with salt and pepper.
- Place it on the grill and cook for 3-4 minutes per side or just until done.
- Rest the swordfish for 2 minutes before serving it with the tomato topping and fresh herb leaves.
Notes
- Serve the grilled swordfish immediately after cooking for best flavor and texture.
- Store swordfish and tomato topping separately in the refrigerator up to 3 days or freeze individually up to 3 months.
- Thaw frozen swordfish fully before cooking and pat dry with paper towels.
- Replace shallots with onion if desired; use Italian olives if possible for authentic flavor.
- Always pat swordfish dry before oiling to ensure proper grilling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 5g | 2% |
| Protein | 31g | 62% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 289mg | 12% |
| Potassium | 798mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 13mg | 14% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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